Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, half the dried rosemary (use all for 4 ppl) and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)

Meanwhile, add sealed blueberry jam packets to a cup of hot tap water. Set aside. (TIP: This helps to soften jam.)Add mayo, 4 tsp mustard and 1/4 tsp garlic salt (dbl both for 4 ppl) to a small bowl. Season with pepper, to taste, then stir to combine.

Heat a large non-stick pan over medium heat. While the pan heats, add turkey, breadcrumbs, remaining mustard and remaining garlic salt to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)

When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until patties are cooked through, 5-6 min per side.**

Meanwhile, halve buns. Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over top buns. After flipping patties, toast buns in the top of the oven until cheese melts and buns are golden, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)

Spread some mustard aioli on bottom buns. Spread blueberry jam on top buns. Stack patties and spring mix on bottom buns. Close with top buns. Serve rosemary potato coins alongside with remaining mustard aioli for dipping.